Something special or something exotic is what we can say about Kongunad Cuisine. The recipes have an unique style of its own. The recipes of this region are from 50 different cities of Tamilnadu. The Kongu region comprises of places right from Ooty to Dharapuram, which includes, Coimbatore, Pollachi, Tiruppur, Avinasi, Udumalapet, Palladam, Kangeyam, Karur, Erode, Athur, Selam, Palani, Mettur, Gobi Chettipalayam, Sathyamangalam and the list goes on and on and on.
Kongu means honey, and the cuisine of this region are also unique and different. This Kongu region is quite close to Karnataka and so the cuisine also have a slight influence of Karnataka style too. All the recipes is added with a pinch of turmeric and most of the dishes are added with grounded paste. A large number of pulses (different kinds of) are added to the dishes and so it makes the recipe a healthy one.
The use of Coconut and Kopra also takes a predominent place in the recipes as there are abundant growth of coconut trees in that area. Though there is no marinating is done, still lots of dried food is used in the cooking.
Kongu people are the first to use Kopra (dry coconut) in gravies. Different dishes especially sweet dishes made of mango are their speciality. Making kootus and gravies using baby potatoes or even big potatoes without removing the skin is their speciality. Making of pickles using Gingelly Oil is their speciality. Usage of small Onions in their gravies preparation. Ven Pongal, is also their speciality along with Akkaravadisal. Kongu people are the first to prepare Kootu using vegetables and pulses.
Kongu means honey, and the cuisine of this region are also unique and different. This Kongu region is quite close to Karnataka and so the cuisine also have a slight influence of Karnataka style too. All the recipes is added with a pinch of turmeric and most of the dishes are added with grounded paste. A large number of pulses (different kinds of) are added to the dishes and so it makes the recipe a healthy one.
The use of Coconut and Kopra also takes a predominent place in the recipes as there are abundant growth of coconut trees in that area. Though there is no marinating is done, still lots of dried food is used in the cooking.
Kongu people are the first to use Kopra (dry coconut) in gravies. Different dishes especially sweet dishes made of mango are their speciality. Making kootus and gravies using baby potatoes or even big potatoes without removing the skin is their speciality. Making of pickles using Gingelly Oil is their speciality. Usage of small Onions in their gravies preparation. Ven Pongal, is also their speciality along with Akkaravadisal. Kongu people are the first to prepare Kootu using vegetables and pulses.
Recipes of Kongunadu:
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